Just because you could cook something in a PC doesn't men you should. Most of the work and time in doing a stir fry is in the preparation of the ingredients. Lots of chopping, slicing marinating. The cooking is very quick over high heat. I think a PC would actually take longer than a wok for a stir fry. By the time you got it up to pressure, cooked it and depressurized it, the meal cooked in the wok would be done.

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan

Every time I see the title of this thread I am reminded of a story. A friend of mine cooked a whole chicken in a pressure cooker. They left it on too long. The pressure built up to the point that the safety valve flew off. The entire chicken, bones and all, flew out through that little hole and embedded itself in the ceiling.

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein

It gave me the cooking time for chicken breasts as 6 minutes. However when I look at the recipes at the back, it tells me that I should brown the all the chicken in the pan for about 5 minutes each, I only did two minutes.

Just out of curiosity why would you not make stir fry in a pressure cooker? funny enough I was going to cook that tomorrow.

As far as the preliminary browning of the chicken is concerned, you are doing it for flavour not to cook it so just do it as it needs then proceed with the rest of the recipe.

As for stir fry in a p/cooker. The pan base is very deep so wouldn't be very conducive to stir frying (too much steam around the food) even with the lid off and when the lid is on the contents would steam rather than fry.